Acorn squash is a mellow, sweet side that pairs great with bold seasoned meats and veggies. Oven roasted acorn squash halves are flavored with an easy maple browned butter glaze. If you’re roasting the acorn squash halves, they’re good to go! If you’re moving on to acorn squash slices, simply place each half cut-side down and slice into one-inch half moons across the width.īefore You Begin: Since acorn squash skin is edible, be sure to rinse thoroughly and use a vegetable brush to remove any dirt or debris before cooking. Scoop out the seeds – a melon baller works great for this, but a small spoon will do. Slice your acorn squash in half lengthwise from tip to stem using a sharp chef knife (dull knives can slip, and are therefore even more dangerous!). Since the skin is edible and you’re preparing all these recipes with the skin on, there’s no need to fuss with removal. All the acorn squash recipes you’ll find below are prepared skin-on, and when it crisps up… *chef’s kiss*īut if you or someone you love are picky, it comes off easily after cooking. Whether green, orange, or even white, acorn squash skin is edible. Oh, and it’s also got iron, as well as potassium, magnesium, and other electrolyte minerals.īasically, if you’re going to go in on a starchy vegetable, the acorn squash is an excellent choice for one that will leave you feeling full and good! Can You Eat the Skin? It’s loaded with antioxidants and carotenoids. This winter squash is a great source of provitamin A, B vitamins, and everyone’s favorite cold-buster, vitamin C. Like most of other orange-fleshed beta carotene bosses, the acorn squash is low in calories and fat, middling on carbohydrates (as squash goes), and rich in both fibers and vitamins. Instant Pot Acorn Squash Oven Roasted Acorn Squash Air Fryer Acorn Squash Halves Air Fryer Acorn Squash Slices Nutritional Benefits Bringing out the best in acorn squash all depends on how you cook it, and while these babies may need a milder and more temperate climate to grow, they need the dry desert-like heat of an oven to thrive on a plate. That’s why we are NOT going full steam ahead, and instead getting baked. While its flavor is closer to butternut, its texture isn’t nearly as dense and custardy – more like a loose interpretation of spaghetti squash – which tends to result in it tasting diluted, and leaving you feeling like you’re missing something. Nor does it have the strong fibrous structure, adaptable flavor, and keto friendliness of noodle-impostor, spaghetti squash.Īcorn squash really does fall squarely in the middle. (Can I get a what-what?) As squashes go, I understand why it may not top your list of favorites.Įven if (for the sake of this discussion) we were to completely set pumpkins aside, acorn squash still doesn’t have the soft, creamy texture of butternut squash. Winter is coming and acorn squash is in the house. More Step-by-Step Vegetable Cooking Guides!.So, What’s the Best Way to Cook Acorn Squash?.Tender, buttery flesh and crispy roasted skin, all in its own edible package? Yum! Whether finished with maple browned butter or warm spiced butter, these three easy ways to cook acorn squash are an absolute dream. Don’t sleep – or hibernate – on Acorn Squash.
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